A Closer Look into a Dark Soul: Stout beer

Do you have a dark corner in your life that you are happy about? If so it may be because of Stout beer. As we collectively sit hunkered in our houses, awaiting spring, during the dark hours stories can be told; and what an ancient tale of truths and legends Stout beer has to offer. The rich, malty flavour profile is well suited to this time of year. So, if you have the time, crack one open and casually peruse this paper to know a little more about what is in that bottle.

Beer has a long and windy road of a past, each style of beer has numerous building blocks to come to create their respective styles as we know them today; and stout is no exception. It would be irresponsible if the porter/stout debate that still rages on to this day in home-brewing groups and beer aficionados was not touched on so simply put, the most publicized differentiation comes from Thomas Mortimer who in 1810 now famously wrote that “brown stout” is a fuller bodied porter. For those of you who may not be aware a porter is another (or to some THE other) dark beer whose origins come into play around the 1740s’; this style was made popular by the Porters of England who regularly enjoyed this particular style of beer. Who would not choose a darker, fuller drink to relax after their difficult day on the job?

For anyone who has yet to enjoy its’ signature style Stout beers certainly have a rich complexity full of roasted grains and prominent undertones.   The Maillard reaction allows for a lot in this style of brew. From the dark colour to the roasted bitter notes often found in stout can all be traced back to this chemical reaction produced from heating grains and other matter beyond 285 degrees Fahrenheit. The roasted malted grains are what give each beer its colour along with a large amount of its taste profile. Undertones that are typical with stouts include; chocolate, vanilla, and fruits such as raspberry, cherry or orange. Caramel and toffee are a couple of standard characteristics in sweeter varieties.

A dark beer, by design, requires a dark meal. Beef, lamb and chocolate all work very well due to their richer flavour profiles. An easy guide when pairing any beer with food is to draw from something already done, wine pairings. With a stout beer look to pair this drink with foods that pair well with fuller bodied red wines. Chances are if a food has been recommended with one, it will work well with the other. Be aware of subtle flavours that can both be paired with and contrasted against in a particular brew. If a stout beer has a sweet cherry note, it may work quite well with a chocolate cake or pork with a cherry glaze.

Take from this what you will; stout should always have a place on your shelf. From its origins in England to the world-renowned Irish stout of today that needs no introduction this is a beer style with staying power. Where it may not be a popular sell next to a chicken salad on the patio during the dog days of summer, this time of year calls for something a little different. So if it is something a little fuller, or something a little darker you are looking for, try a stout.